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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
Observed food employee scrub hands for less than 15 seconds. Educated employee on the proper handwash procedure and a rewash was done. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat Violation- 1.5 pts, 3- 3-501.14 Cooling - P
Observed turkey and pizza sauce in blast chiller not cooling at the right rate of 0.12 degree per minute, turkey(no temperature change) and pizza sauce(0.05). CDI- Turkey was portioned and wrapped in individual papers and pizza sauce was inside of deep metal pan. Turkey was unwrapped and pizza sauce was divided into two shallow pans.
Observed several containers of sushi at grab and go that were above 41F. Food employee stated sushi was done being prepared at 7:45am. Once sushi is complete it is placed inside of walk in freezer to rapidly cool and then placed inside of reach in to defrost because rolls usually freeze inside of freezer. There were 3 thermometers inside of grab and go reading 35F(top shelf), 40F(middle), and 45F(bottom). CDI- All sushi was uncovered and placed in freezer to rapidly cool. PIC stated they will call maintenance today to come look/repair unit. *Compliance visit will be made within 10 days to ensure sushi is holding at 41F and below* |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat Violation-1.5 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
In prepared foods case observed tuna salad at 44F from yesterday. At burger station observed tomatoes at 45F from yesterday. Both items were voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat Violation- 0.5 pts- 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed turkey and pizza sauce in blast chiller not cooling at the right rate of 0.12 degree per minute, turkey(no temperature change) and pizza sauce(0.05). CDI- Turkey was portioned and wrapped in individual papers and pizza sauce was inside of deep metal pan. Turkey was unwrapped and pizza sauce was divided into two shallow pans.
Also observed chicken and salads inside of walk in cooler cooling covered up. CDI- Items were uncovered and placed inside blast chiller. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed olive oil, salt, and pepper not labeled. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat Violation-0.5 pts- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal containers wet nesting inside of kitchen area. |
|